Din Tai Fung-inspired cucumber salad
A refreshing cucumber salad with a savory, spicy dressing inspired by Din Tai Fung. Made with soy sauce, garlic, chili oil, and a hint of MSG for an authentic flavor.
Equipment
- Knife
- Cutting board
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Paper towels
- Airtight container for marinating
Ingredients
- 1 large English cucumber or 3-4 Persian cucumbers
- 1 teaspoon kosher salt
- 2 tablespoons soy sauce light
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1-2 teaspoons chili oil adjust to taste
- 1 clove garlic minced
- ¼ teaspoon MSG optional
Instructions
Prepare the Cucumbers:
- Wash the cucumber(s) thoroughly and slice into 1/2-inch thick rounds, keeping the slices uniform in size for even flavor.1 large English cucumber
Salt the Cucumbers:
- Place the cucumber slices in a mixing bowl. Sprinkle with 1 teaspoon of kosher salt and toss to coat evenly. Let sit for 10-15 minutes to draw out excess moisture.1 teaspoon kosher salt
Drain and Dry:
- Drain the liquid from the cucumbers and rinse them briefly under cold water. Pat the cucumber slices dry with paper towels to remove any excess moisture.
Make the Dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, sugar, sesame oil, chili oil, minced garlic, and MSG (if using).2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, 1-2 teaspoons chili oil, 1 clove garlic, 1/4 teaspoon MSG
Combine:
- Pour the dressing over the cucumber slices and toss to coat evenly. Ensure all pieces are well-coated with the flavorful mixture.
Marinate:
- Cover the bowl or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for 2-4 hours or overnight.
Serve:
- Before serving, give the salad a quick stir to redistribute the dressing. Garnish with extra chili oil or sesame seeds if desired. Serve chilled.
Notes
- Cucumber Selection: Use Persian or English cucumbers for their thin skins and fewer seeds.
- Spice Level: Adjust the chili oil according to your preferred spice level.
- Storage: The salad can be stored in the refrigerator for up to 2 days. For optimal texture, add any garnishes just before serving.
- Presentation: For an authentic Din Tai Fung experience, stack the cucumber slices neatly on a plate before serving.
Nutrition
Calories: 54kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1469mgPotassium: 177mgFiber: 1gSugar: 3gVitamin A: 105IUVitamin C: 3mgCalcium: 21mgIron: 1mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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